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Yıl 2021, Cilt: 5 Sayı: 3, 374 - 384, 15.09.2021

Serpil Aday Çiğdem U Pala Belgizar Ayana Çam Sami Bulut

https://doi.org/10.31015/jaefs.2021.3.16
Cited By: 1

Öz

Proje Numarası

114O087

Kaynakça

  • Aday, M. S., & Caner, C. (2014). Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life. LWT - Food Science and Technology, 57(1), 344-351. Doi: https://doi.org/10.1016/j.lwt.2014.01.006
  • Aday, M. S., Temizkan, R., Büyükcan, M. B., & Caner, C. (2013). an innovative technique for extending shelf life of strawberry: Ultrasound. LWT - Food Science and Technology, 52(2), 93-101. Doi: http://dx.doi.org/10.1016/j.lwt.2012.09.013
  • Aday, S., Pala, C. U., Cam, B. A., & Bulut, S. (2018). Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet. LWT-Food Science and Technology, 90, 613-619. Doi: https://doi.org/10.1016/j.lwt.2018.01.013
  • Alpas, H., & Bozoglu, F. (2000a). The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice. World Journal of Microbiology and Biotechnology, 16(4), 387-392. Doi:10.1023/a:1008936607413
  • Arino, A., Herrera, M., Estopanan, G., & Juan, T. (2007). High levels of ochratoxin a in licorice and derived products. International Journal of Food Microbiology, 114(3), 366-369. Doi: https://doi.org/10.1016/j.ijfoodmicro.2006.08.005
  • Barba, F. J., Esteve, M. J., & Frigola, A. (2013). Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Research International, 50(2), 545-549. Doi: https://doi.org/10.1016/j.foodres.2011.02.038
  • Bayındırlı, A., Alpas, H., Bozoğlu, F., & Hızal, M. (2006). Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control, 17(1), 52-58. Doi: https://doi.org/10.1016/j.foodcont.2004.09.002
  • Bulut, S. (2014). The effects of high-pressure processing at low and subzero temperatures on inactivation of microorganisms in frozen and unfrozen beef mince inoculated with Escherichia coli strain atcc 25922. Food and Bioprocess Technology, 7(10), 3033-3044. Doi: https://doi.org/10.1007/s11947-014-1339-1
  • Casadei, M. A., Manas, P., Niven, G., Needs, E., & Mackey, B. M. (2002). Role of membrane fluidity in pressure resistance of Escherichia coli NCTC 8164. Applied and Environment Microbiology, 68(12), 5965-5972. Doi: https://doi.org/10.1128/AEM.68.12.5965-5972.2002
  • Chaikham, P., Rattanasena, P., Phunchaisri, C., & Sudsanor, P. (2017). Quality changes of litchi (Litchi chinensis Sonn.) in syrup due to thermal and high pressure processes. LWT-Food Science and Technology, 75, 751-760. Doi: https://doi.org/10.1016/j.lwt.2016.10.037
  • Cheel, J., Onofre, G., Vokurkova, D., Tůmová, L., & Neugebauerová, J. (2010). Licorice infusion: chemical profile and effects on the activation and the cell cycle progression of human lymphocytes. Pharmacognosy Magazine, 6(21), 26-33. Doi: https://doi.org/10.4103/0973-1296.59963
  • Cınar, I. 2012. Sıcaklık ve sürenin meyan kökü (Glycyrrhiza glabra L.) ekstraksiyonuna etkisi ve ekstraksiyon kinetiğinin modellenmesi. Electronic Journal of Food Technologies, 7 (2): 21-30.
  • Colgecen, I., & Aday, M. S. (2015). The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality. Postharvest Biology and Technology, 109, 10-19. Doi:https://doi.org/10.1016/j.postharvbio.2015.05.016
  • Dede, S., Alpas, H., & Bayındırlı, A. (2007). High hydrostatic pressure treatment and storage of carrot and tomato juices: antioxidant activity and microbial safety. Journal of The Science of Food and Agriculture, 87(5), 773-782. Doi:https://doi.org/10.1002/jsfa.2758
  • Del Pozo-Insfran, D., Del Follo-Martinez, A., Talcott, S. T., & Brenes, C. H. (2007). Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure. Journal of Food Science, 72(4), 247-253. Doi:https://doi.org/10.1111/j.1750-3841.2007.00316.x
  • Duong, T., Balaban, M., Perera, C., & Bi, X. (2015). Microbial and sensory effects of combined high hydrostatic pressure and dense phase carbon dioxide process on feijoa puree. Journal of Food Science, 80(11), 2478-2485. Doi: https://doi.org/10.1111/1750-3841.13083
  • Fung, F. Y., & Linn, Y. C. (2017). Steroids in traditional Chinese medicine: what is the evidence? Singapore Medical Journal, 58(3), 115-120. Doi: https://doi.org/10.11622/smedj.2017016
  • Geniş S.Y., Uysal Pala Ç. & Bulut, S., (2016). Effects of High Hydrostatic Pressure on Spor-Forming Bacteria Load and Physico-chemical Quality Chracteristics of Licorice Root Juice. Trakya Universities Association, Graduate Student Congress, Abstract Book, pg 27, Turkey.
  • Helmy, W. A., El-Kheir, Z. A. A., AbdelHady, M. S., & El-Hameid, A. R. A. (2013). Biological activities of aqueous extracts and their sulfated derivatives from licorice (Glycyrrhiza glabra L.). Journal of Applied Sciences Research, 9(6), 3638-3645. Retrieved from: http://www.aensiweb.com/old/jasr/jasr/2013/3638-3645.pdf
  • Huang, Y., Ye, M., & Chen, H. (2013). Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage. International Journal of Food Microbiology, 160(3), 337-343. Doi: https://doi.org/10.1016/j.ijfoodmicro.2012.11.008
  • International, L. F., Wareing, P., & Fernandes, R. (2009). Micro-facts: The working companion for food microbiologists. Cambridge: Royal Society of Chemistry. Doi: https://doi.org/10.1039/9781847551580
  • ISO 6579-2:2012. Microbiology of food and animal feed. Horizontal method for the detection, enumeration and serotyping of Salmonella. Part 2: Enumeration by a miniaturized most probable number technique.
  • ISO 11290-2:2017. Microbiology of the food chain. Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. Part 2: Enumeration method.
  • Ji, S., Li, Z., Song, W., Wang, Y., Liang, W., Li, K., Tang, S., Wang, Q., Qiao, X., Zhou, D.,Yu, S., & Ye, M. (2016). Bioactive constituents of Glycyrrhiza uralensis (Licorice): Discovery of the effective components of a traditional herbal medicine. Journal of Natural Products, 79(2), 281-292. Doi: https://doi.org/10.1021/acs.jnatprod.5b00877
  • Keenan, D. F., Rossle, C., Gormley, R., Butler, F., & Brunton, N. P. (2012). Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT-Food Science and Technology, 45(1), 50-57. Doi: https://doi.org/10.1016/j.lwt.2011.07.006
  • Komes, D., Belščak-Cvitanović, A., Jurić, S., Bušić, A., Vojvodić, A., & Durgo, K. (2016). Consumer acceptability of liquorice root (Glycyrrhiza glabra L.) as an alternative sweetener and correlation with its bioactive content and biological activity. International Journal of Food Sciences and Nutrition, 67(1), 53-66. Doi: https://doi.org/10.3109/09637486.2015.1126563
  • Linton, M., McClements, J. M. J., & Patterson, M. F. (1999). Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat. Journal of Food Protection, 62(3), 277-279. Doi: https://doi.org/10.4315/0362-028x-62.3.277
  • Manas, P., & Mackey, B. M. (2004). Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: relationship with cell death. Applied and Environmental Microbiology, 70(3), 1545-1554. Doi: https://doi.org/10.1128/Aem.70.3.1545-1554.2004
  • Maskan, M. (1999). Rheological behaviour of liquorice (Glycyrrhiza glabra) extract. Journal of Food Engineering, 39(4), 389-393. Retrieved from: https://agris.fao.org/agris-search/search.do?recordID=US201302915650.
  • Meilgaard, M. C., Carr, B. T., & Civille, G. V. (2006). Sensory Evaluation Techniques, Fourth Edition: Taylor & Francis.
  • Mukhopadhyay, M., & Panja, P. (2008). A novel process for extraction of natural sweetener from licorice (Glycyrrhiza glabra) roots. Separation and Purification Technology, 63(3), 539-545. Doi: https://doi.org/10.1016/j.seppur.2008.06.013
  • Obolentseva, G. V., Litvinenko, V. I., Ammosov, A. S., Popova, T. P., & Sampiev, A. M. (1999). Pharmacological and therapeutic properties of licorice preparations (A review). Pharmaceutical Chemistry Journal, 33(8), 427-434. Doi: https://doi.org/10.1007/bf02510095
  • Patterson, M. F. (2005). Microbiology of pressure-treated foods. Journal of Applied Microbiology, 98(6), 1400-1409. Doi: https://doi.org/10.1111/j.1365-2672.2005.02564.x
  • Plaza, L., Sánchez-Moreno, C., De Ancos, B., Elez-Martínez, P., Martín-Belloso, O., & Cano, M. P. (2011). Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. LWT - Food Science and Technology, 44(4), 834-839. Doi: https://doi.org/10.1016/j.lwt.2010.12.013
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9), 1231-1237. Doi: https://doi.org/10.1016/S0891-5849(98)00315-3
  • Roden, C. (2008). The New Book of Middle Eastern Food: Knopf Doubleday Publishing Group.
  • Singh, S., & Shalini, R. (2016). Effect of Hurdle technology in food preservation: A Review. Critical Reviews in Food Science and Nutrition, 56(4), 641-649. Doi: https://doi.org/10.1080/10408398.2012.761594
  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158. Retrievd from: https://www.ajevonline.org/content/16/3/144
  • Smelt, J. P. P. M. (1998). Recent advances in the microbiology of high pressure processing. Trends in Food Science & Technology, 9(4), 152-158. Doi: https://doi.org/10.1016/S0924-2244(98)00030-2
  • Sreedevi, P., Rao, P. S., & Kameswari, L. P. (2017). Effect of high pressure processing on enzyme inactivation and microbial destruction of sugarcane juice. International Journal of Current Microbiology and Applied Sciences, 6(9), 2000-2006. Doi: https://doi.org/10.20546/ijcmas.2017.609.245
  • Su, G., Zhu, S., Xu, M., Ramaswamy, H. S., Lin, Y., & Yu, Y. (2016). Pressure degradation kinetics of anthocyanin pigment and visual color of chinese bayberry juice. International Journal of Food Properties, 19(2), 443-453. Doi: https://doi.org/10.1080/10942912.2015.1038562
  • Tewari, G., & Juneja, V. (2008). Advances in Thermal and Non-Thermal Food Preservation. Oxford: Blackwell.
  • Theron, M. M., & Lues, J. F. R. (2010). Organic Acids and Food Preservation. Boca Raton: CRC Press.
  • Tohma, H. S., & Gulçin, I. (2010). Antioxidant and radical scavenging activity of aerial parts and roots of Turkish liquorice (Glycyrrhiza glabra L.). International Journal of Food Properties, 13(4), 657-671. Doi: https://doi.org/10.1080/10942911003773916
  • Varela-Santos, E., Ochoa-Martinez, A., Tabilo-Munizaga, G., Reyes, J. E., Pérez-Won, M., Briones-Labarca, V., & Morales- Castro, J. (2012). Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovative Food Science and Emerging Technologies, 13, 13-22. Doi: https://doi.org/10.1016/j.ifset.2011.10.009
  • Visht, S. (2014). Comparison between different methods for extraction of glycyrrhetinic acid from Liquorice stolons. International Journal Of Pharma Professional’s Research, 5, 958-962. Retrieved from: https://www.researchgate.net/publication/230728678_A_Comparison_between_different_methods_for_extraction_of_glycyrrhetinic_acid_from_liquorice_stolons
  • Zhang, Q., & Ye, M. (2009). Chemical analysis of the chinese herbal medicine gan-cao (Licorice). Journal of Chromatography A, 1216(11), 1954-1969. Doi: https://doi.org/10.1016/j.chroma.2008.07.072

Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Yıl 2021, Cilt: 5 Sayı: 3, 374 - 384, 15.09.2021

Serpil Aday Çiğdem U Pala Belgizar Ayana Çam Sami Bulut

https://doi.org/10.31015/jaefs.2021.3.16
Cited By: 1

Öz

High Hydrostatic Pressure Processing (HPP) has gained more attention in the fruit and vegetable industry in recent years. In this study, the optimal acidification parameters (citric acid alone and combination with ascorbic acid at the pH range 3.0 to 4.5) were determined and the effect of HPP conditions (pressures 250- 450 MPa and exposure times 1-5 min) on acidified liquorice root sherbet (ALRS) were investigated. Results showed that acidification of LRS by only citric acid had higher aroma and flavor scores. HP treatments were effective to reduce the yeast and mould (YM) count, total coliforms (TC), and inoculated pathogens (Escherichia coli ATCC 25922 and Salmonella Typhimurium ATCC 14028) in ALRS. Although acidification of LRS achieved a significant reduction in glycyrrhizic acid (GA) content, further treatment by HPP did not affect pH, the contents of total phenolic, total soluble solids, flavonoid, and GA or the antioxidant capacity of ALRS. Our results suggests that acidification and HPP treatments could be used to increase the consumer acceptability and extend the shelf life of LRS.

Anahtar Kelimeler

Liquorice root sherbet acidification high pressure quality characteristics

Destekleyen Kurum

Scientific and Technological Research Council of Turkey (TUBITAK)

Proje Numarası

114O087

Kaynakça

  • Aday, M. S., & Caner, C. (2014). Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life. LWT - Food Science and Technology, 57(1), 344-351. Doi: https://doi.org/10.1016/j.lwt.2014.01.006
  • Aday, M. S., Temizkan, R., Büyükcan, M. B., & Caner, C. (2013). an innovative technique for extending shelf life of strawberry: Ultrasound. LWT - Food Science and Technology, 52(2), 93-101. Doi: http://dx.doi.org/10.1016/j.lwt.2012.09.013
  • Aday, S., Pala, C. U., Cam, B. A., & Bulut, S. (2018). Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet. LWT-Food Science and Technology, 90, 613-619. Doi: https://doi.org/10.1016/j.lwt.2018.01.013
  • Alpas, H., & Bozoglu, F. (2000a). The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice. World Journal of Microbiology and Biotechnology, 16(4), 387-392. Doi:10.1023/a:1008936607413
  • Arino, A., Herrera, M., Estopanan, G., & Juan, T. (2007). High levels of ochratoxin a in licorice and derived products. International Journal of Food Microbiology, 114(3), 366-369. Doi: https://doi.org/10.1016/j.ijfoodmicro.2006.08.005
  • Barba, F. J., Esteve, M. J., & Frigola, A. (2013). Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Research International, 50(2), 545-549. Doi: https://doi.org/10.1016/j.foodres.2011.02.038
  • Bayındırlı, A., Alpas, H., Bozoğlu, F., & Hızal, M. (2006). Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control, 17(1), 52-58. Doi: https://doi.org/10.1016/j.foodcont.2004.09.002
  • Bulut, S. (2014). The effects of high-pressure processing at low and subzero temperatures on inactivation of microorganisms in frozen and unfrozen beef mince inoculated with Escherichia coli strain atcc 25922. Food and Bioprocess Technology, 7(10), 3033-3044. Doi: https://doi.org/10.1007/s11947-014-1339-1
  • Casadei, M. A., Manas, P., Niven, G., Needs, E., & Mackey, B. M. (2002). Role of membrane fluidity in pressure resistance of Escherichia coli NCTC 8164. Applied and Environment Microbiology, 68(12), 5965-5972. Doi: https://doi.org/10.1128/AEM.68.12.5965-5972.2002
  • Chaikham, P., Rattanasena, P., Phunchaisri, C., & Sudsanor, P. (2017). Quality changes of litchi (Litchi chinensis Sonn.) in syrup due to thermal and high pressure processes. LWT-Food Science and Technology, 75, 751-760. Doi: https://doi.org/10.1016/j.lwt.2016.10.037
  • Cheel, J., Onofre, G., Vokurkova, D., Tůmová, L., & Neugebauerová, J. (2010). Licorice infusion: chemical profile and effects on the activation and the cell cycle progression of human lymphocytes. Pharmacognosy Magazine, 6(21), 26-33. Doi: https://doi.org/10.4103/0973-1296.59963
  • Cınar, I. 2012. Sıcaklık ve sürenin meyan kökü (Glycyrrhiza glabra L.) ekstraksiyonuna etkisi ve ekstraksiyon kinetiğinin modellenmesi. Electronic Journal of Food Technologies, 7 (2): 21-30.
  • Colgecen, I., & Aday, M. S. (2015). The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality. Postharvest Biology and Technology, 109, 10-19. Doi:https://doi.org/10.1016/j.postharvbio.2015.05.016
  • Dede, S., Alpas, H., & Bayındırlı, A. (2007). High hydrostatic pressure treatment and storage of carrot and tomato juices: antioxidant activity and microbial safety. Journal of The Science of Food and Agriculture, 87(5), 773-782. Doi:https://doi.org/10.1002/jsfa.2758
  • Del Pozo-Insfran, D., Del Follo-Martinez, A., Talcott, S. T., & Brenes, C. H. (2007). Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure. Journal of Food Science, 72(4), 247-253. Doi:https://doi.org/10.1111/j.1750-3841.2007.00316.x
  • Duong, T., Balaban, M., Perera, C., & Bi, X. (2015). Microbial and sensory effects of combined high hydrostatic pressure and dense phase carbon dioxide process on feijoa puree. Journal of Food Science, 80(11), 2478-2485. Doi: https://doi.org/10.1111/1750-3841.13083
  • Fung, F. Y., & Linn, Y. C. (2017). Steroids in traditional Chinese medicine: what is the evidence? Singapore Medical Journal, 58(3), 115-120. Doi: https://doi.org/10.11622/smedj.2017016
  • Geniş S.Y., Uysal Pala Ç. & Bulut, S., (2016). Effects of High Hydrostatic Pressure on Spor-Forming Bacteria Load and Physico-chemical Quality Chracteristics of Licorice Root Juice. Trakya Universities Association, Graduate Student Congress, Abstract Book, pg 27, Turkey.
  • Helmy, W. A., El-Kheir, Z. A. A., AbdelHady, M. S., & El-Hameid, A. R. A. (2013). Biological activities of aqueous extracts and their sulfated derivatives from licorice (Glycyrrhiza glabra L.). Journal of Applied Sciences Research, 9(6), 3638-3645. Retrieved from: http://www.aensiweb.com/old/jasr/jasr/2013/3638-3645.pdf
  • Huang, Y., Ye, M., & Chen, H. (2013). Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage. International Journal of Food Microbiology, 160(3), 337-343. Doi: https://doi.org/10.1016/j.ijfoodmicro.2012.11.008
  • International, L. F., Wareing, P., & Fernandes, R. (2009). Micro-facts: The working companion for food microbiologists. Cambridge: Royal Society of Chemistry. Doi: https://doi.org/10.1039/9781847551580
  • ISO 6579-2:2012. Microbiology of food and animal feed. Horizontal method for the detection, enumeration and serotyping of Salmonella. Part 2: Enumeration by a miniaturized most probable number technique.
  • ISO 11290-2:2017. Microbiology of the food chain. Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. Part 2: Enumeration method.
  • Ji, S., Li, Z., Song, W., Wang, Y., Liang, W., Li, K., Tang, S., Wang, Q., Qiao, X., Zhou, D.,Yu, S., & Ye, M. (2016). Bioactive constituents of Glycyrrhiza uralensis (Licorice): Discovery of the effective components of a traditional herbal medicine. Journal of Natural Products, 79(2), 281-292. Doi: https://doi.org/10.1021/acs.jnatprod.5b00877
  • Keenan, D. F., Rossle, C., Gormley, R., Butler, F., & Brunton, N. P. (2012). Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT-Food Science and Technology, 45(1), 50-57. Doi: https://doi.org/10.1016/j.lwt.2011.07.006
  • Komes, D., Belščak-Cvitanović, A., Jurić, S., Bušić, A., Vojvodić, A., & Durgo, K. (2016). Consumer acceptability of liquorice root (Glycyrrhiza glabra L.) as an alternative sweetener and correlation with its bioactive content and biological activity. International Journal of Food Sciences and Nutrition, 67(1), 53-66. Doi: https://doi.org/10.3109/09637486.2015.1126563
  • Linton, M., McClements, J. M. J., & Patterson, M. F. (1999). Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat. Journal of Food Protection, 62(3), 277-279. Doi: https://doi.org/10.4315/0362-028x-62.3.277
  • Manas, P., & Mackey, B. M. (2004). Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: relationship with cell death. Applied and Environmental Microbiology, 70(3), 1545-1554. Doi: https://doi.org/10.1128/Aem.70.3.1545-1554.2004
  • Maskan, M. (1999). Rheological behaviour of liquorice (Glycyrrhiza glabra) extract. Journal of Food Engineering, 39(4), 389-393. Retrieved from: https://agris.fao.org/agris-search/search.do?recordID=US201302915650.
  • Meilgaard, M. C., Carr, B. T., & Civille, G. V. (2006). Sensory Evaluation Techniques, Fourth Edition: Taylor & Francis.
  • Mukhopadhyay, M., & Panja, P. (2008). A novel process for extraction of natural sweetener from licorice (Glycyrrhiza glabra) roots. Separation and Purification Technology, 63(3), 539-545. Doi: https://doi.org/10.1016/j.seppur.2008.06.013
  • Obolentseva, G. V., Litvinenko, V. I., Ammosov, A. S., Popova, T. P., & Sampiev, A. M. (1999). Pharmacological and therapeutic properties of licorice preparations (A review). Pharmaceutical Chemistry Journal, 33(8), 427-434. Doi: https://doi.org/10.1007/bf02510095
  • Patterson, M. F. (2005). Microbiology of pressure-treated foods. Journal of Applied Microbiology, 98(6), 1400-1409. Doi: https://doi.org/10.1111/j.1365-2672.2005.02564.x
  • Plaza, L., Sánchez-Moreno, C., De Ancos, B., Elez-Martínez, P., Martín-Belloso, O., & Cano, M. P. (2011). Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. LWT - Food Science and Technology, 44(4), 834-839. Doi: https://doi.org/10.1016/j.lwt.2010.12.013
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9), 1231-1237. Doi: https://doi.org/10.1016/S0891-5849(98)00315-3
  • Roden, C. (2008). The New Book of Middle Eastern Food: Knopf Doubleday Publishing Group.
  • Singh, S., & Shalini, R. (2016). Effect of Hurdle technology in food preservation: A Review. Critical Reviews in Food Science and Nutrition, 56(4), 641-649. Doi: https://doi.org/10.1080/10408398.2012.761594
  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158. Retrievd from: https://www.ajevonline.org/content/16/3/144
  • Smelt, J. P. P. M. (1998). Recent advances in the microbiology of high pressure processing. Trends in Food Science & Technology, 9(4), 152-158. Doi: https://doi.org/10.1016/S0924-2244(98)00030-2
  • Sreedevi, P., Rao, P. S., & Kameswari, L. P. (2017). Effect of high pressure processing on enzyme inactivation and microbial destruction of sugarcane juice. International Journal of Current Microbiology and Applied Sciences, 6(9), 2000-2006. Doi: https://doi.org/10.20546/ijcmas.2017.609.245
  • Su, G., Zhu, S., Xu, M., Ramaswamy, H. S., Lin, Y., & Yu, Y. (2016). Pressure degradation kinetics of anthocyanin pigment and visual color of chinese bayberry juice. International Journal of Food Properties, 19(2), 443-453. Doi: https://doi.org/10.1080/10942912.2015.1038562
  • Tewari, G., & Juneja, V. (2008). Advances in Thermal and Non-Thermal Food Preservation. Oxford: Blackwell.
  • Theron, M. M., & Lues, J. F. R. (2010). Organic Acids and Food Preservation. Boca Raton: CRC Press.
  • Tohma, H. S., & Gulçin, I. (2010). Antioxidant and radical scavenging activity of aerial parts and roots of Turkish liquorice (Glycyrrhiza glabra L.). International Journal of Food Properties, 13(4), 657-671. Doi: https://doi.org/10.1080/10942911003773916
  • Varela-Santos, E., Ochoa-Martinez, A., Tabilo-Munizaga, G., Reyes, J. E., Pérez-Won, M., Briones-Labarca, V., & Morales- Castro, J. (2012). Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovative Food Science and Emerging Technologies, 13, 13-22. Doi: https://doi.org/10.1016/j.ifset.2011.10.009
  • Visht, S. (2014). Comparison between different methods for extraction of glycyrrhetinic acid from Liquorice stolons. International Journal Of Pharma Professional’s Research, 5, 958-962. Retrieved from: https://www.researchgate.net/publication/230728678_A_Comparison_between_different_methods_for_extraction_of_glycyrrhetinic_acid_from_liquorice_stolons
  • Zhang, Q., & Ye, M. (2009). Chemical analysis of the chinese herbal medicine gan-cao (Licorice). Journal of Chromatography A, 1216(11), 1954-1969. Doi: https://doi.org/10.1016/j.chroma.2008.07.072
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Serpil Aday 0000-0002-2896-1191

Çiğdem U Pala 0000-0003-1784-9134

Belgizar Ayana Çam Bu kişi benim 0000-0003-0881-0019

Sami Bulut 0000-0002-6677-1612

Proje Numarası 114O087
Yayımlanma Tarihi 15 Eylül 2021
Gönderilme Tarihi 10 Mart 2021
Kabul Tarihi 12 Temmuz 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 5 Sayı: 3

Kaynak Göster

APA Aday, S., U Pala, Ç., Ayana Çam, B., Bulut, S. (2021). Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. International Journal of Agriculture Environment and Food Sciences, 5(3), 374-384. https://doi.org/10.31015/jaefs.2021.3.16
AMA Aday S, U Pala Ç, Ayana Çam B, Bulut S. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. int. j. agric. environ. food sci. Eylül 2021;5(3):374-384. doi:10.31015/jaefs.2021.3.16
Chicago Aday, Serpil, Çiğdem U Pala, Belgizar Ayana Çam, ve Sami Bulut. “Combined Effects of Acidification and High-Pressure Processing on Microbial Inactivation, Bioactive Compounds and Antioxidant Activity of Liquorice Root Sherbet”. International Journal of Agriculture Environment and Food Sciences 5, sy. 3 (Eylül 2021): 374-84. https://doi.org/10.31015/jaefs.2021.3.16.
EndNote Aday S, U Pala Ç, Ayana Çam B, Bulut S (01 Eylül 2021) Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. International Journal of Agriculture Environment and Food Sciences 5 3 374–384.
IEEE S. Aday, Ç. U Pala, B. Ayana Çam, ve S. Bulut, “Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet”, int. j. agric. environ. food sci., c. 5, sy. 3, ss. 374–384, 2021, doi: 10.31015/jaefs.2021.3.16.
ISNAD Aday, Serpil vd. “Combined Effects of Acidification and High-Pressure Processing on Microbial Inactivation, Bioactive Compounds and Antioxidant Activity of Liquorice Root Sherbet”. International Journal of Agriculture Environment and Food Sciences 5/3 (Eylül 2021), 374-384. https://doi.org/10.31015/jaefs.2021.3.16.
JAMA Aday S, U Pala Ç, Ayana Çam B, Bulut S. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. int. j. agric. environ. food sci. 2021;5:374–384.
MLA Aday, Serpil vd. “Combined Effects of Acidification and High-Pressure Processing on Microbial Inactivation, Bioactive Compounds and Antioxidant Activity of Liquorice Root Sherbet”. International Journal of Agriculture Environment and Food Sciences, c. 5, sy. 3, 2021, ss. 374-8, doi:10.31015/jaefs.2021.3.16.
Vancouver Aday S, U Pala Ç, Ayana Çam B, Bulut S. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. int. j. agric. environ. food sci. 2021;5(3):374-8.

Cited By

Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing
Frontiers in Food Science and Technology
https://doi.org/10.3389/frfst.2023.1157649
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